Grilled Red Snapper With Thai Basil and Black Pepper Gelee

Caleb Holman, Executive Chef, Kapow! Noodle Bar

    • 2 cups The Perfect Purée Thai Basil & Black Pepper,  thawed
    • 2 lbs. red snapper filets, skin on
    • 2 tbsp. fresh cracked black pepper
    • 2 oz. Thai basil leaves
    • 1/2 red onion, thinly sliced
    • 2 oz. olive oil
    • pinch of Kosher salt
1. Place a couple of cuts in the skin of the snapper to prevent curling. Rub with oil and season with kosher salt. Place on hot grill and cook through.
2. Place snapper on bed of rice or vegetables. Top with gelee, red onion and basil leaves.
3. Place 1/2 cup Thai Basil & Black Pepper in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Set aside.
4. Bring 1 cup Thai Basil & Black Pepper to a boil with remaining 1/2 cup, stirring until sugar is dissolved. Remove from heat.
5. Add gelatin mixture and stir until dissolved. Chill gelee until firm. Rake with fork and add fresh cracked black pepper.